Adrenal Fatigue -Kelsey’s Story It was a Saturday night when we picked our daughter Kelsey up from the airport. She had just returned from Guatemala, her second mission trip with our church. She had been so excited to go because she was going on her own – without us this time. As a young adult she wanted to prove to herself and to us she could do this independently. After we came home we talked to her about the trip. As she was talking, it seemed as if she just couldn’t collect her thoughts. It seemed as if her thoughts were so disjointed. Her Dad, Wayne, and I attributed it to her being overly excited to share her mission experience. So, we blew it off and thought we’d hear more about it when she was rested. The following morning another perplexing thing happened. We were at church and the group from the mission trip gave a presentation sharing their travel experiences. The next thing I knew Kelsey ran out of the room crying, she couldn’t get herself under control. Yes, she is sensitive, but this was a little uncharacteristic of her. We talked in the hall and she still couldn’t seem to express what she was thinking. It all seemed a little odd. Wayne and I tried to make sense of it by saying it must be due to lack of sleep. Kelsey had left on this trip with so much energy and excitement. She had come such a long way in the past few years. While living at home, she had started school at the community college, which...

Zucchini noodles with Pesto 2014-04-15 22:17:59 Serves 4 This gluten free alternative to noodles is very simple to make and is delicious. Write a review Save Recipe Print Prep Time 10 min Total Time 10 min Prep Time 10 min Total Time 10 min Ingredients 1 small zucchini (spiralized) pesto raw parmesan chopped organic tomatoes Spinach basil pesto 1 cup raw walnuts 1 clamshell pack of organic basil 1 garlic clove 2 cups organic baby spinach 1/2 teaspoon salt 1/4 t. black pepper Olive Oil to consistency Raw Parmesan "Cheeze" 1 cup Brazil Nuts 1 t. chopped garlic ½ t. salt 1 T. nutritional yeast For the Pesto Process walnuts, basil, spinach and garlic in the food processor until combined. (You may need to scrape down the sides once or twice). Add ,salt and pepper and pulse a few times. With motor running, pour in olive oil until a desired consistency is reached. Add more salt if necessary. (You want to aim for a consistency somewhere in between a liquid and a paste). For the Raw "Parmesan Cheeze" Pulse all ingredients in a food processor until light and fluffy. Refrigerate for up to 5 days, and enjoy as a topping on any savory dish! Notes The pesto is great as a dip, a sauce, or a spread. By Heather McDonough Prairie Health & Wellness...